Peach season is drawing to a close, but I was able to squeeze in one last fresh peach recipe from my fresh-from-the-farm peaches, and there are no regrets here. A little bit of coconut sugar in the rub assures caramelization on the grill, which makes this melt in your mouth healthy salmon a delight on its own. Top it with the incredibleness of fresh peach salsa and it takes WOW! to WOWIE! I know you’re going to love this Chili-Rubbed Salmon with Peach Salsa.
The salsa recipe was adapted from natashaskitchen.com.
Chili Rubbed Salmon
- 1 tsp Chili Powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 Tbsp coconut sugar
- 1/4 tsp pepper
- 4 each salmon fillet 4-6 oz each, wild caught preferred
- 1/2 pint grape tomatoes see notes
- 1/2 each red bell pepper
- 1/2 each jalapeno
- 1 Tbsp pickled jalapeno slices or fresh jalapeno
- 1 Tbsp juice from jalapeno jar
- 1/2 each red onion
- 3/4 lbs peach fresh, about 2 medium
- 1/4 bunch cilantro
- 1 Tbsp lime juice
- 3/4 tsp kosher salt
- 1/4 tsp pepper
- Quarter tomatoes and place in large bowl. Seed and stem bell pepper and dice. Add to tomatoes. Finely dice jalapeño peppers (deseed and destem if using fresh). Add to tomato mixture. Chop pickled jalapeños and add to tomato mixture. Add juice from jalapeño jar. Finely dice red onion and add to bowl. Remove pits from peaches and finely dice. Add to bowl. Chop cilantro and add to bowl along with lime juice, kosher salt, and pepper. Cover and refrigerate while you make the salmon.
- Preheat grill over medium heat. Spray grill pan or basket with cooking spray. Combine first 5 ingredients in a small bowl. Stir well to combine. Sprinkle over skinless side of salmon. (If salmon is skinless on both sides, sprinkle over one side.) Place salmon skin-side down (or plain side down if skinless) on grill pan. Grill 8 minutes or until fish flakes easily with fork. Remove from grill pan and place on a serving platter. Top with salsa.